Pink Oyster – Pleurotus Salmoneostramineus 2oz fully colonized PD agar cup.

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Pink Oyster Mushroom Mycelium Pleurotus Djamor oz agar cup forsale
Pink Oyster Mushroom Mycelium Pleurotus Djamor oz agar cup forsale

This listing is for one 2oz fully colonized PD agar cup of Pleurotus Salmoneostramineus.   DNA tested and guaranteed to be free of any contamination, no less than 2 weeks, and no older than 1 month.    

These agar cups (pink agar) are ready to ship today and will if you order by 6 PM EST. 

There is also a limited number available each week so get them while you can…and thank you for your business. 

Description

Pink Oyster – Pleurotus Salmoneostramineus 2oz fully colonized PD agar cup

Pink Oyster Mushroom Mycelium Pleurotus Djamor oz agar cup forsale

This listing is for one 2oz fully colonized PD agar cup of Pink Oyster – Pleurotus Salmoneostramineus.   DNA tested and guaranteed to be free of any contamination, no less than 2 weeks, and no older than 1 month.    

These agar cups (pink agar) are ready to ship today and will if you order by 6 PM EST. 

There is also a limited number available each week so get them while you can…and thank you for your business.

Pink Oyster – Pleurotus Salmoneostramineus

 

pink oyster grow at home
pink oyster grow at home

Pleurotus Salmoneostramineus, commonly known as the pink oyster mushroom, is a species of fungus in the family Pleurotaceae. It was originally named Agaricus djamor by the German-born botanist Georg Eberhard Rumphius and sanctioned under that name by Elias Magnus Fries in 1821. It was known by many different names before being transferred to the genus Pleurotus by Karel Bernard Boedijn in 1959.

Properties

The flavor of the pink oyster mushroom has been described as meaty and fishy. Just like most mushrooms it is quite umami. Its texture is both meaty and chewy. When fried until crispy, it resembles bacon or even ham. However, when it is raw, it has a sour taste.

The pink oyster mushroom, unsurprisingly, has a pink color. It has a curly cap which is 2 – 5 cm in diameter. The caps are also quite thin. The stem is very short or even nonexistent.

The reason why it is very rare to find in supermarkets is that it has a shelf life of only about a day. Since it is only harvested from spring to fall, it is only available during that time.[1]

Uses

Pink oyster mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta dishes, sprinkled on top of pizza, added to grain bowls, sautéed with eggs, boiled in soups, chowders, or stews, or cooked into risotto. They can also be sautéed and mixed with cream-based white sauces for added flavor. Due to their meaty texture, these mushrooms require thorough cooking to develop their flavor and an edible consistency. Pink oyster mushrooms pair well with coriander, parsley, mint, basil, garlic, ginger, onion, sesame oil, soy sauce, bell pepper, red cabbage, broccolini, baby corn, leeks, quinoa, noodles, rice, and potatoes.

Pleurotus Salmoneostramineus, commonly known as the pink oyster mushroom, is a species of fungus in the family Pleurotaceae. It was originally named Agaricus djamor by the German-born botanist Georg Eberhard Rumphius and sanctioned under that name by Elias Magnus Fries in 1821. It was known by many different names before being transferred to the genus Pleurotus by Karel Bernard Boedijn in 1959. Pleurotus djamor

Pink Oyster

This species encompasses a complex of brilliantly pink Oyster mushrooms. The pink Oyster varieties are the most common occurring wild Pleurotus in pan-tropical climatic zones of the world. Known for its speed to fruiting, ability to flourish on a wide variety of base materials, and high temperature tolerance, this species is so aggressive as to colonize unpasteurized bulk substrates before competitors can flourish. When growing this mushroom en masse, albino clusters sometimes form.

Mycelial Characteristics: White at first, casting a longitudinally linear mycelium, often over-run with long, diverging rhizomorphs, eventually cottony with maturity, and aerial. Most strains soon develop strong pinkish tones, especially as the mycelium matures, at and around the sites of primordia formation. Flaming pink primordia often form as cluster colonies along the inside periphery of the petri dish and/or around the site of inoculation. As grain (rye) matures, pink rhizomorphs and mycelia can predominate. A milky gray metabolic exudate collects at the bottom of the incubation containers.

Microscopic Features: From the same fruiting pink spores are collected from pink mushrooms, and light beige spores from mushrooms that were originally pink but faded to cream beige.

Suggested Agar Culture Media: Malt Yeast Peptone Agar (MYPA), Potato Dextrose Yeast Agar (PDYA), Oatmeal Yeast Agar (OMYA), or Dog Food Agar (DFA)

Spawn Media: Grain spawn for all three generations.

Substrates for Fruiting: Hardwood sawdust, cereal straw, corn waste, coffee residue, cotton waste, banana fronds, palm debris, and sugar cane bagasse. One formula employed be Brazilian growers calls for the proportionate mixing of 100 lbs. sugar cane/ 8 lbs. rice bran/ 3 lbs. rice straw/ 2 lbs calcium carbonate. The mixture is mixed, wetted, and pasteurized at 140* F for 2-4 hours. Bano et al. found that this mushroom (as “P. flabellatus”) gave the highest yields when cotton seed powder was added at 132 g. per kg. or dry wheat straw. The total mass of the mushrooms grown was 85% over the yields from unsupplemented wheat straw. Interestingly, the protein content of the dried mushrooms also rose to 38%.

Royse and Zaki found that the dual addition of the commercially available supplements Spawn Mate II and Fast Break at a combined rate of 168 g. per kg. of wheat straw substantially enhanced yields of “P. flabellatus”. In these tests, biological efficiency increased from 22% to 77% in a 28-day harvest period. It is suspected that the yields of other Oyster species would be similarly improved.

Yield Potentials: Given good crop management, biological efficiency rated at 75-150%, largely dependent on the age of the fruibody at harvest. Some strains of this species are equally as productive, in terms of biological efficiency, as the most vigorous strains of P. pulmonarous and P. ostreatus.

—Growth Parameters—

Spawn Run:

Incubation Temperature: 75-85* F (24-30* C)
Relative Humidity: 95-100%
Duration: 7-10 days CO2: >5000 ppm
Fresh Air Exchanges: 0-1 per hour
Light Requirements: n/a
Primordia Formation:
Initiation Temperature: 65-75* F (18-25* C)
Relative Humidity: 95-100%
Duration: 2-4 days
CO2: 500-1000 ppm
Fresh Air Exchanges: 5-8 per hour
Light Requirements: 750-1500 lux
Fruitbody Development:
Temperature: 70-85* F (20-30* C)
Relative Humidity: 85_90%
Duration: 3-5 days
CO2: 500-1500 ppm
Fresh Air Exchanges: 5-8 per hour
Light Requirements: 750-1500 lux
Cropping Cycle:
2 crops, 7-10 days apart

Comments: This complex of Pink Oyster Mushrooms hosts some of the fastest growing stains of mushrooms in the Genus Pleurotus. For those with limited access to pasteurization equipment, and living in a warm climate, strains of P. djamor uniquely fulfill a critical need. Its speed of colonization, short but productive fruiting cycle, and adaptability to diverse substrate materials, make this species affordable to many cultivators, especially those in developing countries.

Additional information

Weight 1 oz
Dimensions 6 × 6 × 1 in

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